Some recipes have that “weekday magic” — quick, bright, and elegant enough to make you feel like you’re dining seaside. This Mediterranean Garlic Shrimp Pasta is one of those. It’s light but deeply flavorful, full of garlic, olive oil, lemon, and just the right splash of white wine. What I love most is that it’s ready in about twenty minutes but feels like something you’d order at a restaurant on a summer night.
Why You’ll Love This Recipe
This dish has everything you want in a comforting yet fresh pasta meal — tender shrimp, al dente noodles, a garlicky sauce with a lemony lift, and bursts of sweet tomato. It’s the kind of meal that tastes special without requiring any fuss.
I still remember making this one evening after work when I had very little energy left. I threw together what I had — shrimp, spaghetti, olive oil, and a lemon — and it turned into one of those “how is this so good?” moments. The simplicity of Mediterranean flavors never disappoints: olive oil, garlic, and citrus doing their quiet magic in the pan.
If you enjoy shrimp scampi, you’ll fall in love with this version. It’s lighter, brighter, and somehow feels even more satisfying.
Ingredients and Flavor Highlights
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Shrimp: Fresh or properly thawed frozen shrimp both work well. Large shrimp hold up beautifully in this dish. Make sure they’re cleaned and deveined.
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Garlic: The heart of this recipe. I like using 4–5 cloves, thinly sliced so they perfume the sauce rather than overpower it.
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Olive Oil: Use a good-quality extra virgin olive oil. It carries most of the flavor, so don’t skimp.
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White Wine: Adds depth and a subtle sweetness. A dry white like Pinot Grigio or Sauvignon Blanc works best. You can substitute a splash of chicken broth if you prefer.
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Lemon Juice & Zest: Brightens everything up and balances the richness of the oil.
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Tomatoes: Fresh cherry or grape tomatoes add color and juicy sweetness.
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Onion: Just enough to bring warmth and body to the sauce.
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Oregano & Red Pepper Flakes: A pinch of both gives that classic Mediterranean flavor — savory, aromatic, with a little kick.
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Parsley & Parmesan: For garnish and that final touch of freshness and saltiness.
How to Make It
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Cook the Pasta:
Bring a large pot of salted water to a boil and cook your pasta until al dente. I usually use spaghetti or angel hair — they soak up the sauce beautifully. Reserve about a cup of the pasta water before draining. -
Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for about 2 minutes per side, just until they turn pink. Transfer to a plate and set aside. -
Build the Sauce:
In the same pan, lower the heat slightly and add a touch more olive oil if needed. Sauté onions until translucent, then add garlic, oregano, and red pepper flakes. Stir just until fragrant — about 30 seconds. -
Add Wine and Lemon:
Pour in the wine, scraping up any bits stuck to the pan. Let it simmer for about a minute, then add the lemon juice and zest. This gives the sauce that signature tang and brightness. -
Add Tomatoes and Herbs:
Toss in the tomatoes and cook for 30–45 seconds — just enough for them to soften slightly while still holding their shape. -
Combine Everything:
Add the drained pasta to the pan and toss well to coat in the sauce. If it seems dry, splash in a bit of that reserved pasta water until it reaches a silky consistency. Add the shrimp back in and toss everything together for another minute or so until warmed through. -
Finish and Serve:
Sprinkle with fresh parsley, grated Parmesan, and a few extra red pepper flakes if you like a little heat.
It’s that easy — dinner ready in the time it takes to boil pasta.
Tips and Tricks
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Don’t Overcook Shrimp: They only need a few minutes. Once they turn opaque and curl slightly, pull them off the heat.
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Use Fresh Lemon: Bottled juice can taste harsh — fresh lemon makes a big difference here.
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Save the Pasta Water: It’s the secret to a silky, restaurant-style sauce.
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Go Light on the Cheese: Parmesan adds umami but you don’t want to drown the freshness of the lemon and garlic.
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Add Greens: If you want to bulk it up, toss in baby spinach or arugula at the end — they’ll wilt perfectly into the pasta.
Make Ahead Tips
If you’re planning ahead, you can cook the pasta and make the sauce in advance. Store both separately in airtight containers in the fridge. When you’re ready to eat, reheat the sauce gently, cook the shrimp fresh (they’re best right off the pan), and toss everything together.
For leftovers, store the pasta in the fridge for up to two days. I like to remove the shrimp before reheating, warm the pasta and sauce first, then add the shrimp at the end to prevent them from becoming rubbery.
Serving Suggestions
This pasta pairs beautifully with a crisp green salad or a simple side like roasted vegetables or garlic bread. When tomatoes are in season, a panzanella salad makes a wonderful starter. For something heartier, a white bean salad brings a nice contrast in texture and flavor.
And if you enjoy wine, serve this with a chilled glass of dry white wine — it ties the whole meal together.
Storage
Leftovers keep well in the fridge for up to two days. Store in a covered container and reheat gently over medium heat, adding a splash of water or broth to loosen the sauce. Avoid reheating too long or too hot — shrimp can toughen quickly.
FAQs
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before cooking.
What pasta works best?
Long, thin noodles like spaghetti or angel hair are ideal. They coat evenly with the light sauce.
What can I use instead of white wine?
Chicken broth or a bit of vegetable broth with a squeeze of lemon will do the trick.
Can I add vegetables?
Definitely. Zucchini ribbons, spinach, or even roasted red peppers blend beautifully here.
Shrimp Pasta Recipe, Mediterranean-Style
This quick and vibrant shrimp pasta is a perfect example of how simple ingredients can create big flavor in no time.
Ingredients
- thin spaghetti, ¾ lb
- kosher salt, to taste
- extra virgin olive oil
- large shrimp, 1 lb, peeled and deveined (thawed if frozen)
- black pepper, to taste
- red onion, ½ medium, finely chopped
- garlic, 5 cloves, minced
- dried oregano, 1 teaspoon
- red pepper flakes, ½ teaspoon (or Aleppo pepper, 1 teaspoon)
- dry white wine, 1 cup (Pinot Grigio or similar)
- lemon, 1 zested and juiced
- fresh parsley, large handful (about 1 cup), chopped
- vine-ripened tomatoes, 2–3, diced
- parmesan cheese, freshly grated, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Before draining, reserve a small cup of the pasta cooking water, then set the pasta aside.
- Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer and season lightly with salt and pepper. Cook for about 2–3 minutes per side, just until the shrimp turn pink. Remove them from the pan and set aside.
- Lower the heat to medium and drizzle a bit more olive oil if needed. Add the chopped onion and sauté until slightly softened, then stir in the garlic, oregano, and red pepper flakes. Cook briefly, just until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any flavorful bits. Let it reduce by half, then stir in the lemon juice and zest.
- Add the chopped tomatoes and parsley, tossing gently for about 30–40 seconds. Season with a pinch of salt to taste.
- Add the cooked spaghetti directly into the pan and toss to coat in the sauce, adding a splash of the reserved pasta water if needed to loosen it.
- Return the shrimp to the pan and toss lightly to combine. Cook for another 30 seconds just to warm the shrimp through, then remove from heat.
- Finish with a sprinkle of parmesan and, if desired, an extra pinch of red pepper flakes or Aleppo pepper for heat. Serve immediately.
Notes
- To make this ahead, you can cook the pasta and sauce a day in advance and store them separately in airtight containers. Cook the shrimp just before serving for the freshest texture.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to revive the sauce.
- For an extra flavor boost, drizzle a touch of high-quality extra virgin olive oil over the pasta right before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 819Total Fat 83gSaturated Fat 17gUnsaturated Fat 66gCholesterol 42mgSodium 907mgCarbohydrates 7gFiber 0gSugar 0gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Mediterranean Garlic Shrimp Pasta is everything I love about easy weeknight cooking — fast, bright, and full of flavor. The garlic, lemon, and wine give it that unmistakable Mediterranean freshness, while the shrimp and pasta make it satisfying without feeling heavy. It’s the kind of meal that makes you linger at the table a little longer, savoring the simplicity of good food made well.
